CN107890055A - A kind of preparation method for the jelly for preventing carious tooth - Google Patents
A kind of preparation method for the jelly for preventing carious tooth Download PDFInfo
- Publication number
- CN107890055A CN107890055A CN201711243146.9A CN201711243146A CN107890055A CN 107890055 A CN107890055 A CN 107890055A CN 201711243146 A CN201711243146 A CN 201711243146A CN 107890055 A CN107890055 A CN 107890055A
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- Prior art keywords
- powder
- gum
- product
- fiber
- jelly
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Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 59
- 239000008274 jelly Substances 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000000499 gel Substances 0.000 claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 47
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000011812 mixed powder Substances 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 29
- UUVBYOGFRMMMQL-UHFFFAOYSA-N calcium;phosphoric acid Chemical compound [Ca].OP(O)(O)=O UUVBYOGFRMMMQL-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 11
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 11
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 229920001817 Agar Polymers 0.000 claims abstract description 10
- 239000008272 agar Substances 0.000 claims abstract description 10
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 84
- 239000000835 fiber Substances 0.000 claims description 58
- 240000008042 Zea mays Species 0.000 claims description 22
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 22
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 22
- 239000001506 calcium phosphate Substances 0.000 claims description 22
- 235000005822 corn Nutrition 0.000 claims description 22
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 14
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 14
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 11
- 235000011010 calcium phosphates Nutrition 0.000 claims description 11
- 240000007087 Apium graveolens Species 0.000 claims description 10
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 10
- 235000010591 Appio Nutrition 0.000 claims description 10
- 235000012054 meals Nutrition 0.000 claims description 10
- 244000075850 Avena orientalis Species 0.000 claims description 9
- 235000007319 Avena orientalis Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 240000005979 Hordeum vulgare Species 0.000 claims description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 8
- RBLGLDWTCZMLRW-UHFFFAOYSA-K dicalcium;phosphate;dihydrate Chemical compound O.O.[Ca+2].[Ca+2].[O-]P([O-])([O-])=O RBLGLDWTCZMLRW-UHFFFAOYSA-K 0.000 claims description 8
- 235000019739 Dicalciumphosphate Nutrition 0.000 claims description 7
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 claims description 7
- 229910000390 dicalcium phosphate Inorganic materials 0.000 claims description 7
- 229940038472 dicalcium phosphate Drugs 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 244000060011 Cocos nucifera Species 0.000 claims description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 4
- 240000000716 Durio zibethinus Species 0.000 claims description 4
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- GBNXLQPMFAUCOI-UHFFFAOYSA-H tetracalcium;oxygen(2-);diphosphate Chemical compound [O-2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GBNXLQPMFAUCOI-UHFFFAOYSA-H 0.000 claims description 4
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 4
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 4
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims 3
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract 2
- 244000062793 Sorghum vulgare Species 0.000 description 19
- 235000019713 millet Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 230000036186 satiety Effects 0.000 description 3
- 235000019627 satiety Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 229920002120 photoresistant polymer Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method for the jelly for preventing carious tooth, including：Xylitol, linseed, bean jelly seed, citric acid, carragheen, agar, gelatin and konjaku flour is taken to obtain primary mixed-powder after crushing；It is dissolved in 1000 parts of water, and heats and add food grade phosphoric acid calcium, after mixing, cooling, is condensed into gum-like product；By gum-like product freezing and refrigeration；Intermediate blend is heated and melted, adds toppings, cool regelation, obtains clear gel；By clear gel freezing and refrigeration, then clear gel is heated and melted, dietary fiber is added, when temperature reaches 38~43 DEG C, lactic acid bacteria is added, is well mixed, obtains mixed gel, sterilizing, obtains preventing the jelly of carious tooth, and the mass ratio of lactic acid bacteria and dietary fiber is 1~2:10.The jelly of the present invention, which contains, prevents carious tooth composition, a large amount of edible, will not also cause carious tooth.
Description
Technical field
It is more particularly to a kind of effectively to lose weight and can prevent the fruit of carious tooth the present invention relates to a kind of preparation method of jelly
The preparation method of jelly.
Background technology
Jelly is a kind of Western sweet, in semi-solid, is made up of edible gelatin plus water, sugar, fruit juice.Also known as gel, outside
Sparkling and crystal-clear, lovely luster is seen, it is smooth in taste.The gelatification solidification that jelly fully relies on gelatin forms.The Major Nutrient of jelly into
Dividing includes a small amount of vitamin of main nutrient composition, carbohydrate, a small amount of mineral matter etc., and it mainly eats effect as fat-reducing, increases abdomen of satisfying
Sense etc., the equal edible of population, but need cautiously to eat for old man and child, it to avoid phenomenon of choking.But mistake
More edible jelly can influence human body for fatty, protein absorption etc., and excessive sugar is taken in moreover, also resulting in.Therefore,
A kind of jelly of low sugar amount how is provided to be particularly important.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method for the jelly for preventing carious tooth, it can effectively lose weight, and
Effectively prevent user's carious tooth.
In order to realize according to object of the present invention and further advantage, there is provided a kind of preparation for the jelly for preventing carious tooth
Method, comprise the following steps：
(1) in terms of parts by weight, 50~60 parts of xylitol, linseed 10-20 parts, 1~10 part of bean jelly seed, citric acid 3 are taken
3~7 parts of~18 parts, 10~20 parts of carragheen, 10~20 parts of agar, 1~2 part of gelatin and konjaku flour are crossed 100 mesh sieves after crushing and obtained
To primary mixed-powder；
(2) the primary mixed-powder is dissolved in 1000 parts of water, and is heated to 80~85 DEG C, add food thereto afterwards
Grade calcium phosphate, after being well mixed, natural cooling, gum-like product, the food-grade phosphorus are condensed into the primary mixed-powder
Sour calcium is anhydrous dicalcium phosphate, dicalcium phosphate dihydrate, tricalcium phosphate, tetracalcium phosphate or calcium octahate phosphate；
(3) gum-like product is freezed into 12~20h at -30~-20 DEG C, after 0~4 DEG C refrigerate 2~4h, afterwards
Remove the moisture separated out in gum-like product；
(4) intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then added thereto again
Toppings, most after continuing 10~20min of heating at 90~100 DEG C of temperature, then with 20~30 DEG C/min of rate of temperature fall speed
Degree is cooled to less than 30 DEG C, the product regelation of above-mentioned fusing, obtains clear gel, removes in the clear gel generating process
Caused moisture；
(5) clear gel is freezed into 4~5h at temperature -20~10 DEG C, 2~4h is refrigerated in 0~4 DEG C, except removing photoresist
The moisture separated out in shape product, the clear gel is then heated to more than 100 DEG C, makes its fusing, then add meals thereto
Fiber is eaten, when temperature reaches 38~43 DEG C, lactic acid bacteria is added, is well mixed, obtains mixed gel, sterilize, obtain preventing dental caries
The jelly of tooth, wherein, the mass ratio of the lactic acid bacteria and the dietary fiber is 1~2:10；
Wherein, also comprise the following steps between step (3) and (4)：
The gum-like product is dried by way of vacuum freeze drying first, afterwards by the gum-like product powder
Broken is the gum-like product powder below 100 mesh, and corn flour and sorghum flour are then added into the gum-like product powder, afterwards will
The gum-like product powder, corn flour and sorghum flour are added in pure water, form intermediate blend, the vacuum freeze drying
Condition is that 20min is freeze-dried at vacuum 80Pa, -25 DEG C of temperature, the gum-like product powder and the corn flour and height
The mass ratio 300 of fine strain of millet powder:10:5.
Preferably, in the preparation method of the described jelly for preventing carious tooth, in step (2), the food grade phosphoric acid calcium
For anhydrous dicalcium phosphate, the mass ratio of the food grade phosphoric acid calcium and the primary mixed-powder is 0.55%, the food-grade
Calcium phosphate is powder, and its particle diameter is 20~30 μm.
Preferably, in the preparation method of the described jelly for preventing carious tooth, in step (4), the toppings are apple
Any one or a few in powder, banaina, coconut powder, flue fruit powder, mango powder, yellow peach powder, durian powder and pears powder.
Preferably, in the preparation method of the described jelly for preventing carious tooth, in step (4), the toppings and glue
The mass ratio of product is 2~4:10.
Preferably, in the preparation method of the described jelly for preventing carious tooth, in step (5), the dietary fiber is small
Any one or a few in wheat fiber, common oats fibre, barley fiber, celery fiber, apple fiber and flue fruit fiber, it is described
Semen Tritici aestivi fiber, common oats fibre, barley fiber, celery fiber, apple fiber and flue fruit fiber are powdered, and particle diameter reaches
To nanoscale.
Preferably, in the preparation method of the described jelly for preventing carious tooth, in step (5), the dietary fiber and institute
The mass ratio for stating gum-like product is 1~5:100.
Preferably, in the preparation method of the described jelly for preventing carious tooth, in step (6), the sterilizing uses Pasteur
Sterilization.
The present invention comprises at least following beneficial effect：
A kind of preparation method of jelly for preventing carious tooth provided by the invention, including in terms of parts by weight, take xylitol 50
~60 parts, linseed 10-20 parts, 1~10 part of bean jelly seed, 3~18 parts of citric acid, 10~20 parts of carragheen, 10~20 parts of agar,
3~7 parts of 1~2 part of gelatin and konjaku flour cross 100 mesh sieves after crushing and obtain primary mixed-powder；Xylitol can provide necessary
Sugariness, and extra energy will not be increased, linseed and bean jelly seed are made as gel after subsequent step is handled, there is provided
Enough nutriments, citric acid plays a part of making the gelatinous mass in linseed and bean jelly seed to be easy to separate out, and other things
Matter also provides the user enough satieties.The primary mixed-powder is dissolved in 1000 parts of water, and is heated to 80~85 DEG C,
Add food grade phosphoric acid calcium thereto afterwards, after being well mixed, natural cooling, gluey production is condensed into the primary mixed-powder
Thing, the food grade phosphoric acid calcium are anhydrous dicalcium phosphate, dicalcium phosphate dihydrate, tricalcium phosphate, tetracalcium phosphate or phosphoric acid eight
Calcium；The food grade phosphoric acid calcium of addition can be gradually adhered on the tooth of eater when jelly is eaten, also, the present invention is also
Added with xylitol, it may have prevent the effect of carious tooth, the xylitol and food grade phosphoric acid calcium collective effect can be to eaters
Tooth play a very good protection.The gum-like product is freezed into 12~20h at -30~-20 DEG C, after 0~4 DEG C
2~4h is refrigerated, removes the moisture separated out in gum-like product afterwards；Gum-like product freezing is refrigerated again, enables to colloid substance
Between adhesion it is stronger, the structure more temperature of the gum-like product of formation, simultaneously, additionally it is possible to separate out in gum-like product and exist
Excessive moisture.Gum-like product adds corn flour and sorghum flour after drying, by increasing capacitance it is possible to increase coarse food grain composition therein, promotes human body
Further digestion, the intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then added thereto again
Toppings, most after continuing 10~20min of heating at 90~100 DEG C of temperature, then with 20~30 DEG C/min of rate of temperature fall speed
Degree is cooled to less than 30 DEG C, the product regelation of above-mentioned fusing, obtains clear gel, removes in the clear gel generating process
The sugar contained in caused moisture and moisture.Addition dietary fiber can promote human body to digest and assimilate the application, and promote
Enter the gastrointestinal peristalsis of user, and solidified the gum-like product after fusing with faster speed, be advantageous to the reservation of nutritional ingredient.Will
The clear gel freezes 4~5h at temperature -20~10 DEG C, refrigerates 2~4h in 0~4 DEG C, removes what is separated out in gum-like product
Moisture, the clear gel is then heated to more than 100 DEG C, makes its fusing, then add dietary fiber thereto, reached in temperature
During to 38~43 DEG C, lactic acid bacteria is added, is well mixed, obtains mixed gel, is sterilized, obtains preventing the jelly of carious tooth, wherein, institute
The mass ratio for stating lactic acid bacteria and the dietary fiber is 1~2:10；Equally, clear gel is freezed again, also for promotion
The sugar that adhesion and moisture and moisture between its composition may contain.The mixed gel will finally be dried, and obtain generation meal fruit
Agar.The generation meal jelly powder sugar content of the present invention is few, and heat is low, and generation of the invention meal jelly powder satiety is strong, and user is in two
It is not easy to feel hungry in the time of meal, there is good fat-reducing effect, and when user is edible, good mouthfeel, unique flavor, is easy to
Absorb.The jelly of the present invention, which contains, prevents carious tooth composition, a large amount of edible, will not also cause carious tooth.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
With reference to embodiment, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of individual other elements or its combination.
Embodiment 1
A kind of preparation method for the jelly for preventing carious tooth is present embodiments provided, is comprised the following steps：
(1) in terms of parts by weight, 55 parts of xylitol, 15 parts of linseed, 5.5 parts of bean jelly seed, 10.5 parts of citric acid, OK a karaoke club are taken
5 parts of 15 parts of glue, 15 parts of agar, 1.5 parts of gelatin and konjaku flour mixing, cross 100 mesh sieves and obtain primary mixed-powder after crushing；
(2) the primary mixed-powder is dissolved in 1000 parts of water, and is heated to 80~85 DEG C, add food thereto afterwards
Grade calcium phosphate, after being well mixed, natural cooling, gum-like product, the food-grade phosphorus are condensed into the primary mixed-powder
Sour calcium is anhydrous dicalcium phosphate, and the mass ratio of the food grade phosphoric acid calcium and the primary mixed-powder is 0.55%, the food
Grade calcium phosphate is powder, and its particle diameter is 30 μm；
(3) gum-like product is freezed into 16h at -25 DEG C, after 2 DEG C refrigerate 3h, afterwards remove gum-like product in
The moisture of precipitation；
(4) intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then added thereto again
Toppings, the toppings are banaina, and the mass ratio of the toppings and gum-like product is 4:10.Most after at 95 DEG C of temperature
Continue to heat 15min, be then cooled to less than 30 DEG C with 25 DEG C/min of rate of temperature fall speed, the product of above-mentioned fusing coagulates again
Knot, obtains clear gel, removes caused moisture in the clear gel generating process；The dietary fiber is Semen Tritici aestivi fiber, swallow
Wheat fiber, barley fiber, celery fiber, apple fiber are several, and the Semen Tritici aestivi fiber, common oats fibre, barley fiber, celery are fine
Dimension, apple fiber are powdered, and particle diameter reaches nanoscale.The mass ratio of the dietary fiber and the gum-like product is
3:100。
(5) clear gel is freezed into 4.5h at -15 DEG C of temperature, refrigerates 3h in 2 DEG C, remove and separated out in gum-like product
Moisture.
(6) more than 100 DEG C and then by the clear gel are heated to, makes its fusing, then adds dietary fiber thereto, in
When temperature reaches 38 DEG C, lactic acid bacteria is added, is well mixed, obtains mixed gel, is sterilized, obtains preventing the jelly of carious tooth, wherein,
The mass ratio of the lactic acid bacteria and the dietary fiber is 2:10.
Wherein, also comprise the following steps between step (3) and (4)：
The gum-like product is dried by way of vacuum freeze drying first, afterwards by the gum-like product powder
Broken is the gum-like product powder below 100 mesh, and corn flour and sorghum flour are then added into the gum-like product powder, afterwards will
The gum-like product powder, corn flour and sorghum flour are added in pure water, form intermediate blend, the vacuum freeze drying
Condition is that 20min is freeze-dried at vacuum 80Pa, -25 DEG C of temperature, the gum-like product powder and the corn flour and height
The mass ratio 300 of fine strain of millet powder:10:5.
Embodiment 2
A kind of preparation method for the jelly for preventing carious tooth is present embodiments provided, is comprised the following steps：
(1) in terms of parts by weight, 50 parts of xylitol, 10 parts of linseed, 1 part of bean jelly seed, 3 parts of citric acid, carragheen 10 are taken
Part, 10 parts of agar, 1 part of gelatin and 3 parts of konjaku flour cross 100 mesh sieves after crushing and obtain primary mixed-powder；
(2) the primary mixed-powder is dissolved in 1000 parts of water, and is heated to 80 DEG C, add food-grade thereto afterwards
Calcium phosphate, after being well mixed, natural cooling, gum-like product, the food grade phosphoric acid calcium are condensed into the primary mixed-powder
For dicalcium phosphate dihydrate, the mass ratio of the food grade phosphoric acid calcium and the primary mixed-powder is 0.55%, the food
Grade calcium phosphate is powder, and its particle diameter is 20 μm；
(3) gum-like product is freezed into 12h at -30 DEG C, after 0 DEG C refrigerate 2h, afterwards remove gum-like product in
The moisture of precipitation；
(4) intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then added thereto again
Toppings, the toppings are apple powder, and the mass ratio of the toppings and gum-like product is 2:10.Most after at 90 DEG C of temperature
Continue to heat 10min, be then cooled to less than 30 DEG C with 20 DEG C/min of rate of temperature fall speed, the product of above-mentioned fusing coagulates again
Knot, obtains clear gel, removes caused moisture in the clear gel generating process；The dietary fiber is Semen Tritici aestivi fiber, institute
Semen Tritici aestivi fiber is stated to be powdered, and particle diameter reaches nanoscale.The mass ratio of dietary fiber and gum-like product is 1:100.
(5) clear gel is freezed into 4h at -20 DEG C of temperature, refrigerates 2h in 0 DEG C, remove what is separated out in gum-like product
Moisture, the clear gel is then heated to more than 100 DEG C, makes its fusing, then add dietary fiber thereto, reached in temperature
During to 43 DEG C, lactic acid bacteria is added, is well mixed, obtains mixed gel, is sterilized, obtains preventing the jelly of carious tooth, wherein, the breast
The mass ratio of sour bacterium and the dietary fiber is 1:10.
Wherein, also comprise the following steps between step (3) and (4)：
The gum-like product is dried by way of vacuum freeze drying first, afterwards by the gum-like product powder
Broken is the gum-like product powder below 100 mesh, and corn flour and sorghum flour are then added into the gum-like product powder, afterwards will
The gum-like product powder, corn flour and sorghum flour are added in pure water, form intermediate blend, the vacuum freeze drying
Condition is that 20min is freeze-dried at vacuum 80Pa, -25 DEG C of temperature, the gum-like product powder and the corn flour and height
The mass ratio 300 of fine strain of millet powder:10:5.
Embodiment 3
A kind of preparation method for the jelly for preventing carious tooth is present embodiments provided, is comprised the following steps：
(1) in terms of parts by weight, 60 parts of xylitol, 20 parts of linseed, 10 parts of bean jelly seed, 18 parts of citric acid, carragheen are taken
7 parts of 20 parts, 20 parts of agar, 2 parts of gelatin and konjaku flour cross 100 mesh sieves after crushing and obtain primary mixed-powder；
(2) the primary mixed-powder is dissolved in 1000 parts of water, and is heated to 85 DEG C, add food-grade thereto afterwards
Calcium phosphate, after being well mixed, natural cooling, gum-like product, the food grade phosphoric acid calcium are condensed into the primary mixed-powder
For tricalcium phosphate, the mass ratio of the food grade phosphoric acid calcium and the primary mixed-powder is 0.55%, the food grade phosphoric acid
Calcium is powder, and its particle diameter is 20 μm；
(3) gum-like product is freezed into 20h at -20 DEG C, after 4 DEG C refrigerate 4h, afterwards remove gum-like product in
The moisture of precipitation；
(4) intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then added thereto again
Toppings, the toppings are mango powder, yellow peach powder, durian powder and pears powder, and the mass ratio of the toppings and gum-like product is
3:10.Most after continuing to heat 20min at 100 DEG C of temperature, then with 30 DEG C/min of rate of temperature fall speed be cooled to 30 DEG C with
Under, the product regelation of above-mentioned fusing, clear gel is obtained, remove caused moisture in the clear gel generating process；Institute
It is several to state dietary fiber celery fiber, apple fiber and flue fruit fiber etc., the celery fiber, apple fiber and dragon fruit are fine
Dimension is powdered, and particle diameter reaches nanoscale.The mass ratio of the dietary fiber and the gum-like product is 5:100.
(5) clear gel is freezed into 5h at 10 DEG C of temperature, refrigerates 4h in 4 DEG C, remove what is separated out in gum-like product
Moisture, the clear gel is then heated to more than 100 DEG C, makes its fusing, then add dietary fiber thereto, reached in temperature
During to 40 DEG C, lactic acid bacteria is added, is well mixed, is obtained mixed gel, sterilized using pasteurization, obtain preventing the fruit of carious tooth
Freeze, wherein, the mass ratio of the lactic acid bacteria and the dietary fiber is 2:10.
Wherein, also comprise the following steps between step (3) and (4)：
The gum-like product is dried by way of vacuum freeze drying first, afterwards by the gum-like product powder
Broken is the gum-like product powder below 100 mesh, and corn flour and sorghum flour are then added into the gum-like product powder, afterwards will
The gum-like product powder, corn flour and sorghum flour are added in pure water, form intermediate blend, the vacuum freeze drying
Condition is that 20min is freeze-dried at vacuum 80Pa, -25 DEG C of temperature, the gum-like product powder and the corn flour and height
The mass ratio 300 of fine strain of millet powder:10:5.
Embodiment 4
A kind of preparation method for the jelly for preventing carious tooth is present embodiments provided, is comprised the following steps：
(1) in terms of parts by weight, 52 parts of xylitol, 12 parts of linseed, 3 parts of bean jelly seed, 5 parts of citric acid, carragheen 13 are taken
Part, 12 parts of agar, 1.2 parts of gelatin and 4 parts of konjaku flour cross 100 mesh sieves after crushing and obtain primary mixed-powder；
(2) the primary mixed-powder is dissolved in 1000 parts of water, and is heated to 81 DEG C, add food-grade thereto afterwards
Calcium phosphate, after being well mixed, natural cooling, gum-like product, the food grade phosphoric acid calcium are condensed into the primary mixed-powder
For tetracalcium phosphate, the food grade phosphoric acid calcium is anhydrous dicalcium phosphate, the food grade phosphoric acid calcium and the primary mixed-powder
Mass ratio be 0.55%, the food grade phosphoric acid calcium be powder, and its particle diameter is 25 μm；
(3) gum-like product is freezed into 14h at -27 DEG C, after 1 DEG C refrigerate 2.4h, remove gum-like product afterwards
The moisture of middle precipitation；
(4) intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then added thereto again
Toppings, the toppings are that apple powder, banaina, coconut powder, flue fruit powder, mango powder are several, the toppings with it is gluey
The mass ratio of product is 3:10.Most after continuing to heat 12min at 92 DEG C of temperature, then with 22 DEG C/min of rate of temperature fall speed
Less than 30 DEG C are cooled to, the product regelation of above-mentioned fusing, obtains clear gel, removes and is produced in the clear gel generating process
Raw moisture；The dietary fiber is common oats fibre, and the common oats fibre is powdered, and particle diameter reaches nanoscale.The meals
The mass ratio for eating fiber and the gum-like product is 2:100.
(5) clear gel is freezed into 4.5h at -18 DEG C of temperature, refrigerates 2.4h in 1 DEG C, remove and analysed in gum-like product
The moisture gone out, the clear gel is then heated to more than 100 DEG C, makes its fusing, then add dietary fiber thereto, Yu Wen
When degree reaches 42 DEG C, lactic acid bacteria is added, is well mixed, is obtained mixed gel, sterilized using pasteurization, obtain preventing carious tooth
Jelly, wherein, the mass ratio of the lactic acid bacteria and the dietary fiber is 2:10.
Wherein, also comprise the following steps between step (3) and (4)：
The gum-like product is dried by way of vacuum freeze drying first, afterwards by the gum-like product powder
Broken is the gum-like product powder below 100 mesh, and corn flour and sorghum flour are then added into the gum-like product powder, afterwards will
The gum-like product powder, corn flour and sorghum flour are added in pure water, form intermediate blend, the vacuum freeze drying
Condition is that 20min is freeze-dried at vacuum 80Pa, -25 DEG C of temperature, the gum-like product powder and the corn flour and height
The mass ratio 300 of fine strain of millet powder:10:5.
Embodiment 5
A kind of preparation method for the jelly for preventing carious tooth is present embodiments provided, is comprised the following steps：
(1) in terms of parts by weight, 58 parts of xylitol, 18 parts of linseed, 8 parts of bean jelly seed, 16 parts of citric acid, carragheen 16 are taken
Part, 16 parts of agar, 2 parts of gelatin and 6 parts of konjaku flour cross 100 mesh sieves after crushing and obtain primary mixed-powder；
(2) the primary mixed-powder is dissolved in 1000 parts of water, and is heated to 84 DEG C, add food-grade thereto afterwards
Calcium phosphate, after being well mixed, natural cooling, gum-like product, the food grade phosphoric acid calcium are condensed into the primary mixed-powder
For calcium octahate phosphate, the mass ratio of the food grade phosphoric acid calcium and the primary mixed-powder is 0.55%, the food grade phosphoric acid
Calcium is powder, and its particle diameter is 20~30 μm；
(3) gum-like product is freezed into 18h at -22 DEG C, after 3 DEG C refrigerate 3h, afterwards remove gum-like product in
The moisture of precipitation；
(4) intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then added thereto again
Toppings, the toppings are apple powder, banaina, coconut powder, flue fruit powder, mango powder, yellow peach powder, durian powder and pears powder,
The mass ratio of the toppings and gum-like product is 3:10.Most after continuing to heat 18min at 98 DEG C of temperature, then with the speed that cools
28 DEG C/min of rate speed is cooled to less than 30 DEG C, the product regelation of above-mentioned fusing, obtains clear gel, it is transparent to remove this
Caused moisture in gel generating process；The dietary fiber is Semen Tritici aestivi fiber, common oats fibre, barley fiber, celery fiber, apple
The mixture of fruit fiber and flue fruit fiber, the Semen Tritici aestivi fiber, common oats fibre, barley fiber, celery fiber, apple fiber and
Flue fruit fiber is powdered, and particle diameter reaches nanoscale.The mass ratio of the dietary fiber and the gum-like product is
4:100。
(5) clear gel is freezed into 4.5h at -12 DEG C of temperature, refrigerates 3h in 3 DEG C, remove and separated out in gum-like product
Moisture, the clear gel be then heated to more than 100 DEG C, makes its fusing, then add dietary fiber thereto, in temperature
When reaching 39 DEG C, lactic acid bacteria is added, is well mixed, is obtained mixed gel, sterilized using pasteurization, obtain preventing carious tooth
Jelly, wherein, the mass ratio of the lactic acid bacteria and the dietary fiber is 1:10.
Wherein, also comprise the following steps between step (3) and (4)：
The gum-like product is dried by way of vacuum freeze drying first, afterwards by the gum-like product powder
Broken is the gum-like product powder below 100 mesh, and corn flour and sorghum flour are then added into the gum-like product powder, afterwards will
The gum-like product powder, corn flour and sorghum flour are added in pure water, form intermediate blend, the vacuum freeze drying
Condition is that 20min is freeze-dried at vacuum 80Pa, -25 DEG C of temperature, the gum-like product powder and the corn flour and height
The mass ratio 300 of fine strain of millet powder:10:5.
Compliance test result
Commercially available jelly can not excessively be eaten, in case decayed tooth in the past, and the jelly of the present invention is eaten for a long time, user can be unlimited
Amount is edible, is observed after March, new carious tooth does not occur, and tooth acid-resisting and fastness strengthen, in addition, in this edible production
After product one month, volunteer has also been observed that the phenomenon of Body weight loss, is shown in Table one.
Table one
As can be seen from Table I, generation of the invention meal jelly powder sugar content is few, and heat is low, and satiety is strong, Yong Huyu
It is not easy to feel hungry in the times of two meal, there is good fat-reducing effect, and when user eats, good mouthfeel, unique flavor, easily
In absorption.The jelly of the present invention, which contains, prevents carious tooth composition, a large amount of edible, will not also cause carious tooth.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details.
Claims (7)
1. a kind of preparation method for the jelly for preventing carious tooth, it is characterised in that comprise the following steps：
(1) in terms of parts by weight, 50~60 parts of xylitol, linseed 10-20 parts, 1~10 part of bean jelly seed, citric acid 3~18 are taken
Part, 10~20 parts of carragheen, 10~20 parts of agar, 1~2 part of gelatin and 3~7 parts of konjaku flour are crossed 100 mesh sieves after crushing and obtained just
Level mixed-powder；
(2) the primary mixed-powder is dissolved in 1000 parts of water, and is heated to 80~85 DEG C, add food-grade thereto afterwards
Calcium phosphate, after being well mixed, natural cooling, gum-like product, the food grade phosphoric acid calcium are condensed into the primary mixed-powder
For anhydrous dicalcium phosphate, dicalcium phosphate dihydrate, tricalcium phosphate, tetracalcium phosphate or calcium octahate phosphate；
(3) gum-like product is freezed into 12~20h at -30~-20 DEG C, after 0~4 DEG C refrigerate 2~4h, remove afterwards
The moisture separated out in gum-like product；
(4) intermediate blend is heated to more than 90 DEG C, the intermediate blend fusing, then adds seasoning thereto again
Powder, most after continuing 10~20min of heating at 90~100 DEG C of temperature, then dropped with 20~30 DEG C/min of rate of temperature fall speed
Temperature the product regelation of above-mentioned fusing, obtains clear gel, removes and produced in the clear gel generating process to less than 30 DEG C
Moisture；
(5) clear gel is freezed into 4~5h at temperature -20~10 DEG C, 2~4h is refrigerated in 0~4 DEG C, remove gluey production
The moisture separated out in thing；
(6) clear gel is heated to more than 100 DEG C, makes its fusing, then add dietary fiber thereto, reached in temperature
At 38~43 DEG C, lactic acid bacteria is added, is well mixed, obtains mixed gel, is sterilized, obtains preventing the jelly of carious tooth, wherein, it is described
The mass ratio of lactic acid bacteria and the dietary fiber is 1~2:10；
Wherein, also comprise the following steps between step (3) and (4)：
The gum-like product is dried by way of vacuum freeze drying first, is by gum-like product crushing afterwards
Gum-like product powder below 100 mesh, corn flour and sorghum flour are then added into the gum-like product powder, afterwards by described in
Gum-like product powder, corn flour and sorghum flour are added in pure water, form intermediate blend, the condition of the vacuum freeze drying
To be freeze-dried 20min, the gum-like product powder and the corn flour and sorghum flour at vacuum 80Pa, -25 DEG C of temperature
Mass ratio 300:10:5.
2. the preparation method of the jelly according to claim 1 for preventing carious tooth, it is characterised in that in step (2), the food
Grade calcium phosphate is anhydrous dicalcium phosphate, and the mass ratio of the food grade phosphoric acid calcium and the primary mixed-powder is 0.55%,
The food grade phosphoric acid calcium is powder, and its particle diameter is 20~30 μm.
3. the preparation method of the jelly according to claim 1 for preventing carious tooth, it is characterised in that in step (4), the tune
Taste powder be apple powder, banaina, coconut powder, flue fruit powder, mango powder, yellow peach powder, durian powder and pears powder in any one or
It is several.
4. the preparation method of the jelly according to claim 1 for preventing carious tooth, it is characterised in that in step (4), the tune
The mass ratio of taste powder and gum-like product is 2~4:10.
5. the preparation method of the jelly according to claim 1 for preventing carious tooth, it is characterised in that in step (5), the meals
Food fiber is any one in Semen Tritici aestivi fiber, common oats fibre, barley fiber, celery fiber, apple fiber and flue fruit fiber
Or it is several, the Semen Tritici aestivi fiber, common oats fibre, barley fiber, celery fiber, apple fiber and flue fruit fiber are powder
Shape, and particle diameter reaches nanoscale.
6. the preparation method of the jelly according to claim 1 for preventing carious tooth, it is characterised in that in step (5), the meals
The mass ratio for eating fiber and the gum-like product is 1~5:100.
7. the preparation method of the jelly according to claim 1 for preventing carious tooth, it is characterised in that described to go out in step (6)
Bacterium uses pasteurization.
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